The polyphenolic content of fruit and vegetables and their antioxidant activities. What does a serving constitute?

References

• Ames B., Shigenaga M.K., Hagen T.M. Oxidants, antioxidants, and the degenerative diseases of ageing. Proceedings of the National Academy of Sciences of the United States of America 1993; 90: 7915–7922
   PubMed Web of Science ®Google Scholar
• Block G. The data support a role for antioxidants in reducing cancer risk. Nutritional Reviews 1992; 50: 207–213
   PubMed Web of Science ®Google Scholar
• Block G., Patterson B., Subar A. Fruit, vegetables, and cancer prevention — a review of the epidemiological evidence. Nutrition and Cancer — an International Journal 1992; 18: 1–29
   PubMed Web of Science ®Google Scholar
• Kandaswami C., Middleton E. Free radical scavenging and antioxidant activity of plant flavonoids. Advances in Experimental Medicine and Biology 1994; 366: 351–376
   PubMedGoogle Scholar
• Kinsella J.E., Frankel E., German B., Kanner J. Possible mechanisms for the protective role of antioxidants in wine and plant foods. Food Technology 1993; 47: 85–89
   Web of Science ®Google Scholar
• Rice-Evans C.A., Miller N.J., Bolwell P.G., Bramley P.M., Pridham J.B. The relative antioxidant activities of plant-derived polyphenolic flavonoids. Free Radical Research 1995; 22: 375–383
   PubMed Web of Science ®Google Scholar
• Rice-Evans C.A., Miller N.J., Paganga G. Structure-antioxidant activity relationships of flavonoids and phenolic acids. Free Radical Biology and Medicine 1996; 20: 933–956
   PubMed Web of Science ®Google Scholar
• Cao G., Alessio H.M., Cutler R.G. Oxygen radical absorbing capacity assay for antioxidants. Free Radical Biology and Medicine 1993; 14: 303–311
   PubMed Web of Science ®Google Scholar
• Salah N., Miller N.J., Paganga G., Tijburg L., Bolwell G.P., Rice-Evans C.A. Polyphenolic flavanols as scavengers of aqueous phase radicals and as chainbreaking antioxidants. Archives of Biochemistry and Biophysics 1995; 322: 339–346
   PubMed Web of Science ®Google Scholar
• Paganga G., Al-Hashim H., Khodr H., Scott B., Aruoma O.I., Hider R.C., Halliwell B., Rice-Evans C. Mechanisms of antioxidant activities of quercetin and catechin. Redox Report 1996; 2: 359–364
   PubMed Web of Science ®Google Scholar
• Miller N.J., Castelluccio C., Tijburg L., Rice-Evans C.A. The antioxidant properties of theaflavins and their gallate esters-radical scavengers or metal chelators. FEBS Letters 1996; 392: 40–44
   PubMed Web of Science ®Google Scholar
• Hertog M.G.L., Hollman P.C.H., Venema D.P. Optimization of a quantitative HPLC determination of potentially anticarcinogenic flavonoids in vegetables and fruits. Journal of Agriculture, Food and Medicine 1992; 40: 1591–1598
   Google Scholar
• Miller N.J., Rice-Evans C.A. Spectrophotometric determination of antioxidant activity. Redox Report 1996; 2: 161–171
   PubMed Web of Science ®Google Scholar
• Singelton V.L., Rossi J.A. American Journal of Enology and Viticulture 1965; 16: 144–144
   Google Scholar
• Starke H., Herrmann K. Flavonols and flavones of vegetables. VII. Flavonols of leek, chive and garlic. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung 1976; 161: 25–30
   PubMedGoogle Scholar
• Rhodes M.J.C., Price K.R. Analytical problems in the study of flavonoid compounds in onions. Food Chemistry 1996; 57: 113–117
   Web of Science ®Google Scholar
• Winter M., Herrmann K. Esters and glucosides of hydroxycinnamic acids in vegetables. Journal of Agriculture and Food Chemistry 1986; 34: 616–620
   Web of Science ®Google Scholar
• Lea A.G.H., Timberlake C.F. The phenolics of ciders. Journal of the Science of Food and Agriculture 1974; 25: 1537–1545
   Web of Science ®Google Scholar
• Durkee A.B., Poapst P.A. Phenolic constituents in core tissues and ripe seeds of McIntosh apples. Journal of Agriculture and Food Chemistry 1965; 13: 137–145
   Web of Science ®Google Scholar
• Hicks D., Lea A.G.H. Apple Juice. Blackie, Glasgow 1991
   Google Scholar
• Oleszek W., Lee C.Y., Jaworski A.W., Price K.R. Identification of some phenolic compounds in apples. Journal of the Science of Food and Agriculture 1988; 36: 430–432
   Google Scholar
• Wardale D.A. Effect of phenolic compounds in Lycopersicum esculentum on the synthesis of ethylene. Phytochemistry 1980; 12: 1523–1523
   Google Scholar
• Hunt G.M., Baker E.A. Phenolic constituents of tomato fruit cuticles. Phytochemistry 1980; 19: 1415–1415
   Web of Science ®Google Scholar
• Cao G., Sofic E., Prior R.L. Antioxidant capacity of tea and common vegetables. Journal of Agriculture and Food Chemistry 1996; 44: 3426–3431
   Web of Science ®Google Scholar
• Wang H., Cao G.H., Prior R.L. Total antioxidant capacity of fruits. Journal of Agriculture and Food Chemistry 1996; 44: 3426–3431
   Google Scholar
• Rice-Evans C., Miller N.J. Antioxidant activities of flavonoids as bioactive components of food. Biochemical Society Transactions 1996; 24: 790–795
   PubMed Web of Science ®Google Scholar
• Miller N.J., Diplock A.T., Rice-Evans C.A. Evaluation of total antioxidant activity as a marker of the deterioration of apple juice on storage. Journal of Agriculture and Food Chemistry 1995; 43: 1794–1801
   Web of Science ®Google Scholar